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10Ingredients
40Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. ghee (grass-fed butter, or EVCO, extra virgin coconut oil)
- 1 Tbsp. fresh ginger (finely shaved)
- 3 lb. chicken thighs (cut into 1" cubes)
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 30 oz. pumpkin puree (about 3 cups)
- 24 oz. tomato puree (or tomato sauce)
- 2 Tbsp. curry powder
- 13.5 oz. full fat coconut milk (canned)
- 2 limes (juiced)
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Reviews(3)
Paige M. 5 years ago
would recommend. but a little sweet for some people. more of an english style curry.
Kazlauskaite 5 years ago
I had a doubt that i will be able to find a coconut milk in Spanish supermarket (when i needed riccotta it was nowhere to be found) but woohoo. To be frank coconut taste hit me with the first few bite and it seemed that it is way too much, however in eating process it got better and better (maybe I am simply not used to coconut in food) at the end of the plate I was loving it, my boyfriend as well. So yep, worth a try. Just don't forget some rice as a side dish. Bread was all right but I reall would have liked some rice :)
Hello 5 years ago
Very easy to make and turned out delicious. Lots of extra sauce though, more than needed